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Seasoning Soup Broth to Spice up a Recipe

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By Madalene Hill and Gwen Barclay | Jan 5, 2021

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Avoid large amounts of strong vegetables when making broth.
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Fresh tomato and cauliflower soups, seasoned with herbs.

Learn about adding herbs and spices when seasoning soup broth to spice up a soup recipe. 

Herbs and Vegetables to add When Seasoning Soup Broth

Select one or more of the following seasonings for 10 to 12 cups of broth.

Amount
 
Seasoning
 
1-1/2 to 2 cups  Aromatic vegetables such as onion, celery, mushrooms or bell peppers 
3 to 4 tablespoons  Chopped fresh herbs – single herb or mixture of mild and robust (substitute 1 to 2 tablespoons dried herbs) 
10 to 12 sprigs  Fresh herbs – single herb or mixture of mild and robust (remove woody stems) 
1 to 2 teaspoons  Ground seeds such as coriander, cumin or fennel 
1/2 to 1 teaspoon  Ground spices such as allspice, cinnamon or cloves 
2 large cloves  Garlic, peeled and mashed or roasted 
1/4 cup  Chopped fresh shallot 
1/4 to 1/2 teaspoon  Ground hot pepper (two or three times more if using fresh, hot chiles) 
1 to 1 1/2 teaspoons Salt  (assuming unsalted broth is used)   
1/4 to 1/2 teaspoon  Freshly ground pepper 
4 to 6 slices  Fresh lemon, lime or orange (or chopped zest and/or juice) 
3 to 4 tablespoons  Herbal vinegar 

Festival Hill Vegetable Stock Recipe

Makes about 1 gallon. Keep plenty of this stock on hand. It can be the base of any soup or stew recipe.

  • 4 cups cubed potatoes
  • 4 cups chopped onions
  • 3 cups chopped carrots
  • 1 to 1-1/2 cups chopped celery
  • 1 cup cored and chopped, unpeeled apple (sweet type preferred)
  • 2 cups chopped turnips
  • 2 to 3 cups sliced green leek tops (optional)
  • 3 to 4 cups cubed winter or summer squash 
  1. Place all ingredients in large, heavy pan, cover with cold water and bring to boil.
  2. Reduce heat and simmer for 1 to 1 1/2 hours, adding water to keep ingredients covered by at least 2 inches, until all ingredients are very soft.
  3. Strain and discard solids. This can be refrigerated for two to three days or frozen for several months.

Note: Vegetable peelings may be used if they’re not too dark or shriveled. Onion skins will discolor stock, as will red cabbage or an overabundance of carrots. Avoid large amounts of strong vegetables such as cabbage and turnips. Do not salt or add any seasonings unless you are preparing the broth for a specific recipe. In that case, add whatever herbs, seeds or spices called for in the recipe as you’re making the broth; then refresh with more seasonings when the soup is prepared.

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